农产品加工·学刊(中)
農產品加工·學刊(中)
농산품가공·학간(중)
AEM RODUCTS ROCESSING
2014年
4期
34-36
,共3页
水解%复合氨基酸%氨基酸螯合钙
水解%複閤氨基痠%氨基痠螯閤鈣
수해%복합안기산%안기산오합개
hydrolysis%compound amino acid%compound amino acid chelating calcium
以低值海鱼为原材料,以水解度为指标,研究木瓜蛋白酶水解低值海鱼的最佳工艺条件,然后以该复合氨基酸液与钙螯合成氨基酸螯合钙。结果表明,低值海鱼的最佳水解条件为酶用量16000 U/g,底物质量分数3.5%,水解时间5 h,水解温度60℃,水解度为56.11%。螯合条件为pH值9.0,氨基酸与钙的摩尔比2∶1,反应温度60℃,反应时间50 min,所得螯合率为56.68%。
以低值海魚為原材料,以水解度為指標,研究木瓜蛋白酶水解低值海魚的最佳工藝條件,然後以該複閤氨基痠液與鈣螯閤成氨基痠螯閤鈣。結果錶明,低值海魚的最佳水解條件為酶用量16000 U/g,底物質量分數3.5%,水解時間5 h,水解溫度60℃,水解度為56.11%。螯閤條件為pH值9.0,氨基痠與鈣的摩爾比2∶1,反應溫度60℃,反應時間50 min,所得螯閤率為56.68%。
이저치해어위원재료,이수해도위지표,연구목과단백매수해저치해어적최가공예조건,연후이해복합안기산액여개오합성안기산오합개。결과표명,저치해어적최가수해조건위매용량16000 U/g,저물질량분수3.5%,수해시간5 h,수해온도60℃,수해도위56.11%。오합조건위pH치9.0,안기산여개적마이비2∶1,반응온도60℃,반응시간50 min,소득오합솔위56.68%。
The enzymolysis effect of papain is studied on the low value fish protein with the hydrolysis degree as index. Then the compound amino acid chelating calcium is studied too. The results show that the hydrolysis degree is 56.11% when the optimum hydrolysis conditions of low value fish are the enzyme concentration 16 000 U/g, substrate concentration 3.5%, hydrolysis time 5 h, hydrolyzing temperature 60 ℃. The superior chelating conditions are pH 9.0, the molar ratio of amino acid and calcium 2∶1, the temperature 60℃, reaction time 50 min, and the percent chelation is 56.68%.